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In a deep saucepan, sweat the red onion with 2 tsp olive oil, some chopped basil stems and a pinch of salt for 5 minutes until softened.
Add in the chopped garlic, 1 tbsp harissa, sun-dried tomatoes and roasted red peppers. Mix and fry off for 2 more minutes.
Tip in enough chicken stock to cover the red peppers by 1cm. Simmer gently for 10 minutes.
Add in feta and fresh basil and season with black pepper.
Blend until smooth.
Grate parmesan into a nonstick pan. Spread a little harissa paste over the bread and press down into the parmesan. cook for 4-5 minutes until golden and crisp, flip and roast the other side for a few more minutes.
Serve the soup with an extra crumble of feta, basil and some chilli flakes for heat. Serve with the golden parmesan toast.